tag:blogger.com,1999:blog-90190247574616964852024-03-14T19:38:19.924+08:00kingdom of tasty life以有限文字图片,记下无边缘感触。
永远把今天过得最好!sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-9019024757461696485.post-76856939434687300902014-11-12T14:38:00.004+08:002014-11-12T14:38:39.115+08:00<推荐>燕麦吐司面包(直接法)<div class="separator" style="clear: both; text-align: center;">
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这是莎莎敢敢推荐给各位官们,一款口感特别粗糙,弹性却挺不错的吐司面包。家里还剩下些乳酪奶油,索性加入面团里,比起人工植物油或人工牛油好多的食材之一。 ^^<br />
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燕麦吐司面包(直接法)<br />
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分量: 16个 37g小面包 和 2个 自由吐司 (120g × 4)<br />
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材料:<br />
高粉 480g, 大粗燕麦 100g, 麦麸 2btsp, 即速酵母 2tsp, 红糖 55g, 海盐 7g, 冷水 350g++, 乳酪奶油 60g (或以橄榄油替代)。<br />
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做法:<br />
1. 奶酪除外,先把干性材料搅拌均匀后,慢慢分次数加入冷水搅拌成可伸展良好的面团。<br />
2. 加入奶酪,继续搅拌成可撑薄膜状态。<br />
3. 滚圆洒上些许水并盖好,发酵一个小时或双倍大。<br />
4. 基础发酵完成后,排气再分割出所需的小面团。<br />
5. 小面团只需滚圆排入烤盘。稍微大的则扞卷两次才摆入吐司模子里。<br />
6. 放在温暖处进行最后发酵成双倍大,土司面团则8分满。<br />
7. 送入已预热烤箱, 180度c, 小面团 18分钟。吐司 35分钟。<br />
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I'm joining Best Recipes for Everyone November 2014 Event Theme: Fresh from Oven ~ My Bread Story hosted by Fion of <a href="http://xuanhommama.blogspot.sg/2014/10/best-recipes-for-everyone-4-nov14-fresh.html?m=1">XuanHom's Mom</a>.<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com29tag:blogger.com,1999:blog-9019024757461696485.post-79219741588312998762014-10-22T16:20:00.001+08:002014-10-22T16:20:24.763+08:00南瓜香葱格子饼 (小拇指说好:南瓜蜜月)<div class="separator" style="clear: both; text-align: center;">
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This post is linked to the event Little Thumbs Up <a href="http://eileenlml.blogspot.com/2014/09/little-thumbs-up-oct-pumpkin.html?m=1">(Oct 2014 Event: PUMPKIN) </a></div>
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organised by Zoe (Bake for Happy Kids)and Mui Mui (My Little Favourite DIY) </div>
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and hosted by<a href="http://eileenlml.blogspot.com/?m=1">Eileen (Eileen's Diary)</a>.</div>
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太久没在博客,瞧见Eileen大家姐主持的小拇指说好之南瓜蜜月,则也马上来个帖子,凑凑热闹。嗯..... 有关南瓜料理实在太广泛!!!! 金黄色的色泽,软咪咪的口感,都挺受喜各位官们喜欢厚~~<br />
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这个假期雨天,刚好做好的南瓜香葱格子饼.... 也不多拍,马上解决~~<br />
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这是全麦配方哦~~<br />
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材料:<br />
南瓜泥 130g, 细糖 30g, 鸡蛋 1颗, 盐 1/4tsp, 奶 60 ml, 全麦粉 100g, 泡打粉 1tsp, 橄榄油 60g,<br />
香葱 随意。<br />
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做法:<br />
1. 南瓜泥细糖扮匀,加入鸡蛋搅拌均匀。<br />
2. 再加入盐和奶,搅拌均匀。<br />
3. 加入全麦粉和泡打粉,充分搅拌均匀。<br />
4. 最后加入油扮成顺滑和加入香葱粒,拌匀即可。<br />
5. 格子饼机预热后,加入面糊至均匀布满模型。<br />
6. 盖上盖子烘烤全熟,再将即其他面糊依序烘烤即完成。<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com19tag:blogger.com,1999:blog-9019024757461696485.post-40008356975626898412014-10-22T12:46:00.000+08:002014-10-22T12:46:14.692+08:00黑芝麻糊 (九阳豆浆机)<div class="separator" style="clear: both; text-align: center;">
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<本日无糖"甜品"><br />
终算喝到朝思暮想已久的芝麻糊啰~~~<br />
家有豆浆机,自制芝麻糊挺方便厚~~<br />
还加了补肾的黑米,补脑的核桃..... 好好爱自己一下~~ 不过,黑芝麻和核桃必须事先烤香,却不能焦,不然成品会苦涩。那出来的成品就非常香浓了。<br />
- 黑芝麻 1杯<br />
- 黑米 1/3杯<br />
- 碎核桃 1/3杯<br />
- 水 豆浆机内的刻度<br />
- 五谷键<br />
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成品不会太浓稠,可依据个人喜好调整材料的分量。<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com2tag:blogger.com,1999:blog-9019024757461696485.post-89325831494578234742014-07-20T19:49:00.003+08:002014-07-20T19:50:44.750+08:00豆渣全麦面包(直接法)<div style="text-align: center;">
开始有喝无糖豆奶的习惯,也比较喜爱自制...</div>
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自制的豆奶比较清凉可口.... 剩下的豆渣也加入面团里~</div>
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成品味道淡淡素素很喜欢~~</div>
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简单是最好!!!</div>
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这伪欧包的造型,以250度C烘烤,皮脆内软....</div>
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替素素的面包在口感方面提高不少层次~~</div>
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材料: 豆渣 100g, 高粉 250g, 全麦粉 100g, 黑糖 20g,</div>
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即酵 1/2tsp, 盐 1/4tsp, 无糖豆奶 190ml, 橄榄油 20g.</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com11tag:blogger.com,1999:blog-9019024757461696485.post-44960884488034504882014-07-12T15:03:00.000+08:002014-07-12T15:03:54.914+08:00彩虹海绵蛋糕<div style="text-align: center;">
把蛋糕装饰得粗粗鲁鲁是老莎的强项,千万别见怪~</div>
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七层四寸的蛋糕,叠起来挺高~~ 就快变成斜塔一座~~</div>
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这食谱的分量也可以做成6寸的蛋糕体,就稍薄~</div>
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也很好看哦!!</div>
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这天就当了调色员....</div>
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烘焙愉快!!!</div>
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注意以下材料皆一只是层的分量。</div>
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材料: 鸡蛋 1个, 细糖 20g, 低粉 30g, 色素 少许, 植物油 8g。</div>
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方法就是一般的海绵蛋糕的全蛋打发法。</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com8tag:blogger.com,1999:blog-9019024757461696485.post-90068422264445572882014-07-08T23:57:00.000+08:002014-07-08T23:57:23.460+08:00推荐~ 胡萝卜麦麸吐司(直接法) 无油!!<div style="text-align: center;">
这配方老莎挺喜爱哟!!! </div>
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加了萝卜汁和渣,简单的材料,成品却分外柔嫩哟!!!</div>
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食谱里的蜂蜜与麦麸是最后才加入面团的哦~~</div>
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貌似波蜜吐司的搅拌做法~~</div>
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烘焙愉快。</div>
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材料:</div>
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高粉 300g, 糖 36g, 盐 4g, 奶粉 12g, 即酵 3g, 胡萝卜汁 162g, 胡萝卜渣 2-3tbsp,</div>
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蜂蜜 15g, 麦麸 2tbsp。 </div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com8tag:blogger.com,1999:blog-9019024757461696485.post-58280772949225686652014-07-07T09:28:00.002+08:002014-07-07T09:40:18.353+08:00香蕉红糖全麦戚风蛋糕<div style="text-align: center;">
已踏入2014年的下半场.... 光阴似金,懂得安排时间的人是最幸福的~~</div>
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因为他懂得把宝贵的时间安排于家庭,健康,以及梦想....</div>
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有梦想的人,最热血!!!! 身体流的血液是最澎湃!!!</div>
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连续都上传面包的食谱,今天换来上传个戚风蛋糕~~</div>
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蛋糕实在太软,小心脱模哦~ </div>
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祝你烘焙愉快!!!! 梦想成真!!!!!</div>
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尺寸: 8寸 或 6寸加4寸</div>
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蛋黄面糊材料:</div>
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蛋黄 5个, 红糖 10g, 橄榄油 40g, 牛奶 15 cc, 香蕉泥 160g, 全麦面粉 30g, 低粉 60g。</div>
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蛋白霜材料:</div>
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蛋白 5个, 红糖 55g, 盐 1/4tsp.</div>
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额外材料:</div>
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蔓越莓干 30g + 低粉 1tsp (混合)</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com7tag:blogger.com,1999:blog-9019024757461696485.post-79942572495213594692014-07-01T15:25:00.002+08:002014-07-02T14:30:00.347+08:00全麦贝果(直接法)<div style="text-align: center;">
QQ且嚼劲十足的贝果,制作起来挺省时... ^^</div>
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而且糖份与油份比例也超低~</div>
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原料: 高粉 150g, 全麦 100g, 即酵 2g, 红糖 10g, 盐 5g, 水 140g, 牛油 5g. </div>
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煮</div>
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贝果用的糖水: 水 1500g, 幼糖 75g.</div>
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做法:<br />
1. 牛油除外,将所有面团原料揉至表面光滑,能拉出较厚的膜。<br />
2. 加入牛油揉至扩展阶段。<br />
3. 立即把面团平均分成5份,滚圆松弛10分钟。<br />
4. 分别把面团扞吃椭圆形后,翻面然后卷成长条形面条。<br />
5. 把面团搓至约25cm长,一头压扁并卷成个圈。压扁的面团包好并收口。<br />
6. 把整形好的 面团放在已垫了布的烤盘上,放在温暖湿润处发酵39分钟。<br />
7. 糖水煮好后转小火,将发酵好的面团放在糖水中,每面煮30秒。<br />
8. 煮好的面团沥去水份排在烤盘上。<br />
9. 立即放入已预热烤箱中层,200度C,20分钟。<br />
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com6tag:blogger.com,1999:blog-9019024757461696485.post-3343117191310377522014-06-28T09:52:00.003+08:002014-06-28T09:54:45.283+08:00全麦吐司(老面种)<div style="text-align: center;">
Okay.... 老莎知道老莎真的很闷.... 都是面包,都是全麦的多....</div>
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不好意思哈!!! 接下来老莎家都是吹这风比较多。</div>
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一款不到一天就消耗完毕的面包。</div>
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烘焙愉快。</div>
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老面种: 高粉 100g, 全麦 150g, 即酵母 1tsp.</div>
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扮成团 室温下发酵一小时,放入冰箱冷藏一天。</div>
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主 面团:</div>
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高粉 125g, 全麦 125g, 即酵 1/2+1/4tsp, 麦麸 35, 红糖 70g,</div>
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盐 5g, 奶粉 20g, 老面种 30g, 鸡蛋 1个, 水 140g, 牛油 35g. </div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com6tag:blogger.com,1999:blog-9019024757461696485.post-51704132248721698972014-06-22T11:45:00.000+08:002014-06-23T12:36:44.965+08:00麦麸金瓜吐司(直接法)<div style="text-align: center;">
如没事,一周会花个五天,每天三小时在尖里混....</div>
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偶尔还会有一两天,花个一小时在马路上乱跑, 这算狂吗??? =P</div>
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尖友推荐香蕉吐司,原本心里感觉有点疑惑,那感觉会很饱吧....</div>
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这试过了,感觉真的挺好吃。开胃^^ </div>
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糊涂鬼还放少了即酵,才放了半匙.... 幸好影响不大~</div>
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成品也有点缩腰,下回要多加5分钟。哈哈哈。</div>
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有点抓不透烤箱的脾性。</div>
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烘焙愉快~</div>
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面团: 熟金瓜泥 150g, 高粉 280g, 麦麸 3tbsp, 鸡蛋 1个, 即酵 3/4tsp, 盐 1/8tsp, </div>
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蜂蜜 20g, 冷水 40g, 牛油 30g.</div>
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装饰: 南瓜籽.</div>
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This post in linked to the event Little Thumbs Up (June 2014 event : Butter)<br />
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Organized by Zoe Bake for Happy Kids & Mui Mui My Little Favourite DIY<br />
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Hosted by Jozelyn Ng Spice Up My Kitchen<br />
<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com11tag:blogger.com,1999:blog-9019024757461696485.post-28588998151760416162014-06-18T12:43:00.003+08:002014-06-18T12:43:26.153+08:00杂粮吐司 (超低糖零油)<div class="separator" style="clear: both; text-align: center;">
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最近都是“研读”《BAA 学徒面包师》,像字典般的厚度....</div>
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里面有关面包的知识以及作者的经验都是很值得面包爱好者去探讨的~~</div>
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作者也声称这是最好吃的健康杂粮面包配方,老莎也认同!!</div>
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面团的配方,水份量挺大!!(感觉变态)</div>
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而且必须分次数极少量的慢慢加入~~ 心急做不了软咪咪的面包~~~</div>
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还有必须注意的是,上色挺快,勇于尝试的朋友必须注意......</div>
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要不小心一个烤焦头,就功亏一篑太可惜~~~</div>
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<br />配方上老莎也有点小擅改,毕竟有些国外的材料,本地挺难找得到~~</div>
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超低糖零油配方的面包,希望朋友你会喜欢!!</div>
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老弟半夜也顶不顺面包香,早己扒开五股辫子包暖肚....呵呵~~</div>
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烘焙愉快~~</div>
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<br />Soaker 浸泡液: 3tbsp 亚麻籽、4tbsp 黑燕麦、3tbsp 麦麸、60g 水。</div>
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混合均匀收盒,室温下摆放凉爽处一天。</div>
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面团: 200g 高粉、185g 全麦粉、43g 红糖、11g 盐、9g 即酵、30g 糙米饭、<br />2tbsp 蜂蜜、113g 牛奶、1个 鸡蛋、110g 水。</div>
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**水份的加入必须注意!!!</div>
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***烘烤时必须注意,面包上色速度挺快。</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com9tag:blogger.com,1999:blog-9019024757461696485.post-51023649184820261402014-06-17T16:36:00.000+08:002014-06-17T17:27:25.054+08:00燕麦能量棒<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU-5EWPvIzDQCAQvo0TLApDVCvms7GjfvrzhJWmcAhEg1oF4fwdgBBZr9iTsJirOJNcwy2h9UQKNRpzMk4xsVeex8Au2pfMW6RlQjCDC8JVOo1DSgBm3BeGVTrVZ5TVPVt5v2p8tzJjo/s1600/DSC_1308_mh1402993265978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU-5EWPvIzDQCAQvo0TLApDVCvms7GjfvrzhJWmcAhEg1oF4fwdgBBZr9iTsJirOJNcwy2h9UQKNRpzMk4xsVeex8Au2pfMW6RlQjCDC8JVOo1DSgBm3BeGVTrVZ5TVPVt5v2p8tzJjo/s1600/DSC_1308_mh1402993265978.jpg" height="426" width="640" /></a></div>
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长跑训练都会啃外头买的能量棒啊还是能量胶,可那味道却特甜,也挺难啃的感觉~~</div>
搜索好多国外食谱,自己稍微加加减减,其实能量棒很易做~~~<br />
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那么以后跑马拉松的日子,老莎最幸福!!!</div>
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做法:</div>
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120g 粗燕麦 + 60g 全麦粉 + 100g 熟杏仁粒和杏仁 + 30g 蔓越莓干,混合。</div>
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烤箱预热160度C,8寸正方烤盘铺上烘焙纸。</div>
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100ml 黑糖蜜(或蜂蜜)+15g 橄榄油,边混合边稍微加温。</div>
再倒入燕麦混合物。<br />
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混合均匀再倒入烤盘里,并用汤匙紧紧的压紧混合物。</div>
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送入烤箱,25分钟。</div>
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15g 蜂蜜 + 15g 水混合备用。</div>
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25分钟后取出半成品,均匀的分次数刷上蜂蜜水,</div>
再把半成品送回烤箱继续烘烤5分钟。<br />
出炉以后待完全冷却(2-3小时或隔夜),均匀的切割成自己喜欢的大小分量。<br />
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完成!!<br />
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烘焙愉快~~<br />
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com4tag:blogger.com,1999:blog-9019024757461696485.post-87713018764231443742014-06-16T13:41:00.000+08:002014-06-16T13:43:41.071+08:00100%全麦燕麦黑芝麻包<div style="text-align: center;">
某个晚上,随手地乱搞个面团..... 却越搞越烂~~<br />
不过确实搅拌得非常均匀且光滑了~~</div>
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于是不多管,直接把面团装进食物保鲜盒里,放在冰箱冷藏了两天~~</div>
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两天后把它取出,心灰随手丢进垃圾桶里....</div>
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转个头,不甘心又捡回来再试试~~~</div>
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把面团稍微搞成大圆团,放在料理盘里进行发酵...</div>
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完毕又稍微排气再放入已撒粉的藤篮里进行最后发酵~~</div>
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再顺理成章的摆在烤盘上,送入烤箱~~</div>
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出炉冷却后,也随心的切片尝试,却意外的感觉....... 这很好吃!!</div>
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把自己的某某兴趣冷藏一段日子,当重新再次接触....<br />
意外发现自己更爱~~~ 更懂得爱!!<br />我热恋中!!!我爱全麦粗面包!!!</div>
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随心的食谱也随心的放出来.....</div>
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烘焙愉快~~</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9N83JzR5PkU39H-08dGNnECfzg9FtdcJpVkESeNP3nz9gf6Wf1tqOY6Pr7PbaM_DEL2gbnpxIT1gFFO57OgpylTKI07n8TzfbCs4KRGZyAgAhXHbPip8crKQeBthQ9cxb1lSQ13jWVjM/s1600/DSC_1463_mh1402894885046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9N83JzR5PkU39H-08dGNnECfzg9FtdcJpVkESeNP3nz9gf6Wf1tqOY6Pr7PbaM_DEL2gbnpxIT1gFFO57OgpylTKI07n8TzfbCs4KRGZyAgAhXHbPip8crKQeBthQ9cxb1lSQ13jWVjM/s1600/DSC_1463_mh1402894885046.jpg" height="640" width="426" /></a></div>
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燕麦糊: 黑燕麦 50g + 沸水 150ml,搅拌均匀,焖至燕麦糊完全冷却后再用。</div>
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主面团:</div>
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燕麦糊 全部、全麦粉 270g、即酵 3/4tsp、红糖 15g、盐 1/2tsp、蜜糖 1tbsp、黑芝麻粉 2tbsp、水 100ml、橄榄油 30g。</div>
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220度C,30分钟。<br />
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com10tag:blogger.com,1999:blog-9019024757461696485.post-59820459951816007632014-06-15T17:06:00.003+08:002014-06-18T13:09:31.906+08:00麦麸餐包(直接法)<div style="text-align: center;">
好快........各方朋友都给老莎送上最温暖的"嗨"...</div>
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老莎就大胆的推荐这款粗粮餐包~</div>
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这款面包含水挺高,必须耐心的慢慢加入面团哦~</div>
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欢迎朋友们会喜欢,也会动手做哦~</div>
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与"尖"友打成一片,大家互相鼓励,也当然互相分享....</div>
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哈哈哈哈!!! 开心健康就好~</div>
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烘焙愉快!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32iil0Z5YMDErus6Uidsf8laqMIUY53Hd1tQbgkT8iWezBWREAhQainhO4XcTyHXUG5Oh6CtWkVD7U2BVg81WK7tMUOM4KzDijp2rgXefUBTufgweh96K0bsVvt-E3N6mgtnIpnCGYlM/s1600/DSC_1461_mh1402820960913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32iil0Z5YMDErus6Uidsf8laqMIUY53Hd1tQbgkT8iWezBWREAhQainhO4XcTyHXUG5Oh6CtWkVD7U2BVg81WK7tMUOM4KzDijp2rgXefUBTufgweh96K0bsVvt-E3N6mgtnIpnCGYlM/s1600/DSC_1461_mh1402820960913.jpg" height="640" width="426" /></a></div>
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材料:</div>
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高粉 300g, 全麦粉 60g, 麦麸 40g, 即酵 4g, 黄糖 30g, 盐 6g, 蜂蜜 2tsp, 奶粉 16g, 鸡蛋 1个, 水 210g, 牛油 30g.<br />
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"This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)"<br />
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com10tag:blogger.com,1999:blog-9019024757461696485.post-89001598309510994032014-06-12T14:45:00.001+08:002014-06-12T14:45:13.130+08:00红豆面包(中种)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
大家好。谁人会过来打声招呼呢?</div>
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老莎流浪回来了~~~ 心里惦着的都是面包.....</div>
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旧没碰面团,有点生分了~~ 幸好两只瓜儿还是解决完那么大量的面包~~</div>
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试过的朋友不知有什么提点呢?</div>
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感觉蜜红豆挺甜哦?呵呵~</div>
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烘焙愉快~</div>
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中种: </div>
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高粉 430g + 冷牛奶 260g + 即酵 4g (混合好室温静置5小时)</div>
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主面团:</div>
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全麦 180g + 即酵 11g + 盐 10g + 糖 120g + 奶粉 25g + 蛋液 70g + 橄榄油 45g + 蜜红豆 150g</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com20tag:blogger.com,1999:blog-9019024757461696485.post-2322201075608530112013-09-30T12:03:00.003+08:002014-06-16T01:03:50.907+08:00推荐!全麦黑糖咖啡厅面包(中种法)<div class="separator" style="clear: both; text-align: left;">
看到老莎的<a href="http://happinesstory.blogspot.com/">Bread Idol</a>一直上面包,也给惹老莎手痒痒。不行不行!!“放弃你我做不到!!!!” 周日一定要做个超手感的面包,与薄膜打个招呼~~ 哈哈哈!!!</div>
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咖啡厅面包这个食谱,其实做了几次。真的很棒!!而且非常方便节省时间~~ 主要先准备个海绵种,待个四五小时再与其他材料混合,就可以直接分割并进入最后发酵阶段。若时间没办法配合,还可以把做好的海绵种待在冰箱里冷藏个半天至一天,第二天继续~~ 方便之余,面团手感非常好,成品也一级棒!!!QQ的口感香喷喷~~~ ^^ 太久没吃老莎面包,棋棋浩浩一扫而空~~~~ </div>
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通常看了老莎薄膜的网友们都会问老莎如何做到,多少时间多少速度可以达成。老莎曾经在爱和自由的家,浦了无数个深夜;也在深夜厨房里,与搅拌机摸索、培养出默契与火花~~~ 在此分享爱和自由家的<a href="http://blog.sina.com.cn/s/blog_53daa4bf0102f258.html">帖子</a>。还有她家无数个有关面包技巧的帖子。。。都非常棒!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcZIbSzdJ7me_CKH-QNFJ1u6CwJU3kQcwuu8vodAJcSQ4KODMgtdlVXDOL44QXrvQE6Xocezo6_KDF3utnwb0wUfYJiZBDHNxzfLdth3H-hLVOutg0rzlY74gwTQwv9pDoTz4fR6MqFE/s1600/DSC_0438_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcZIbSzdJ7me_CKH-QNFJ1u6CwJU3kQcwuu8vodAJcSQ4KODMgtdlVXDOL44QXrvQE6Xocezo6_KDF3utnwb0wUfYJiZBDHNxzfLdth3H-hLVOutg0rzlY74gwTQwv9pDoTz4fR6MqFE/s640/DSC_0438_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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全麦黑糖咖啡厅面包</div>
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源自<a href="http://crystal2603.blogspot.com/2013/04/kopitiam-milk-bun.html">水晶姐姐</a> </div>
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海绵种: 高粉 214g、牛奶 128g、即用酵母粉 2g。</div>
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做法:把所有材料用手混合均匀,盖好待发酵4-5小时。</div>
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材料:</div>
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全麦粉 96g、即用酵母粉 7g、盐 5g、黑糖 61g、奶粉 12g、牛奶 12g、鸡蛋 30g、</div>
牛油 45g。<br />
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做法:</div>
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1. 干性材料混合均匀,加入湿性材料低速搅拌。(牛油除外)</div>
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2. 海绵种撕成小块加入容器一起搅拌成团。</div>
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3. 加入软化牛油块,低速搅拌成团后,高速继续搅拌成可撑薄膜的光滑面团。</div>
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4. 滚圆面团面休10分钟。</div>
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5. 把面团分割成50g一份。滚圆后排入烤盘上。</div>
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6. 稍微撒水放在温暖密封处进行最后发酵1小时。</div>
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7. 送入已预热烤箱,180°C,13分钟,上下火上层;后2分钟下火下层。</div>
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8. 出炉后脱模放在散热架上待凉透,摆入密封盒子收好即可。</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kxGXy2PlcxipujUthvkqR6SsSkayL23gLhsmJsbARMDh-PK82JPcDKiXGan7clZ38bKj1RKr_ZTX2kzmxAN7kHB_jesywMl0o56Xgn-Z2IWCt7fADQ74SyGdhoCIhebGwixtd-AGZyg/s1600/1381584_10201928265994077_490314719_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kxGXy2PlcxipujUthvkqR6SsSkayL23gLhsmJsbARMDh-PK82JPcDKiXGan7clZ38bKj1RKr_ZTX2kzmxAN7kHB_jesywMl0o56Xgn-Z2IWCt7fADQ74SyGdhoCIhebGwixtd-AGZyg/s400/1381584_10201928265994077_490314719_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">动感强韧薄膜!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSYWczNtZzZOSafbSUdF0H2BbC16TaOliDACcRmGHsxeQbAQDVo1mr3dtqQx5w8nv7sZiw_gPzeNDqYi2QBrkNw3ER5EOqkMBI9gYZWT0N9nh3kCxi-9ZOfdZiWO_AQS-5VDCz2yue6U/s1600/DSC_0426_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSYWczNtZzZOSafbSUdF0H2BbC16TaOliDACcRmGHsxeQbAQDVo1mr3dtqQx5w8nv7sZiw_gPzeNDqYi2QBrkNw3ER5EOqkMBI9gYZWT0N9nh3kCxi-9ZOfdZiWO_AQS-5VDCz2yue6U/s640/DSC_0426_%E5%89%AF%E6%9C%AC.jpg" width="426" /></a></div>
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com18tag:blogger.com,1999:blog-9019024757461696485.post-38399559618649287142013-09-20T11:56:00.000+08:002014-06-16T01:07:30.735+08:00金归乌鸡汤<div class="separator" style="clear: both; text-align: left;">
理论上,要瘦身锻炼,就得燃烧脂肪、破坏肌肉再修补和建立肌肉。当在运动锻炼的过程中,我们加快了血液的流动,也同时促进身陈代谢,替身体来个大扫除排毒。所以,有练的人,即使老了以后,身子特别健壮,气量十足。</div>
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当然,身理与心理是互相影响的。美好的人生,我们也要充满着正能量的思维。</div>
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拥有健康的体魄,是要时刻保持keep着的。与其勉强自己进行健康瘦身计划,倒不如替自己换个模式,享受!!享受每一个细节~~~ 那过程可以很轻松愉悦。成果也会出乎意料的更好!!!奋斗燃烧吧!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgmVkTu5UWQ5J2ZWSmawMa0kdRuIROyqN82kRGZ2BhyphenhyphenfydBRlAQ0jI1vRvKynJdLrP4xOhRwF95Sr8AtDwZRV_B-CoNbzk6KgflOtES8sEdE63vHJtY1kcSF6V_7wstG6jfi-WuSlzU0/s1600/DSC_0239+%25282%2529_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgmVkTu5UWQ5J2ZWSmawMa0kdRuIROyqN82kRGZ2BhyphenhyphenfydBRlAQ0jI1vRvKynJdLrP4xOhRwF95Sr8AtDwZRV_B-CoNbzk6KgflOtES8sEdE63vHJtY1kcSF6V_7wstG6jfi-WuSlzU0/s640/DSC_0239+%25282%2529_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="426" /></a></div>
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材料:</div>
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乌鸡 1只、金归 12g、玉竹 20g、黑枣 25g、红枣+杞子 1碗、清水 1+1/2大碗。</div>
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做法:</div>
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1. 乌鸡洗净砍成四块沥干备用。</div>
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2. 准备所有材料,稍微冲水即可。</div>
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3. 取一煲汤砂锅装入所有材料,大火烧开后,转为小小火煲3个小时。即可。</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com6tag:blogger.com,1999:blog-9019024757461696485.post-72212616381501188572013-09-15T18:59:00.001+08:002014-06-16T01:07:30.785+08:00天空。斑兰公主小蛋糕 Kuih Ayu Puteri老莎的天空,再也不只有两个孩子的蕃薯,下厨烘培。老莎的天空,还充满着各种身体部位的运动训练~~ 近来活得越来越年轻!!脸红的感觉回来了。。。呵呵呵!!因为一般人都不认为老莎已经有了家室,还产了两个蕃薯。。。 =P 有种莫名的虚荣感。。。<br />
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咳咳咳。。。。回魂回魂~~~<br />
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<a href="http://xucaca-life.blogspot.com/">好姐姐</a>主持的<a href="http://xucaca-life.blogspot.com/2013/09/9-little-thumbs-up-pandan-september.html?utm_source=BP_recent">九月份小拇子:班兰飘香</a>,小莎妹妹怎能不响应呢??抱歉!!有点迟。。。也是面书好网友分享于莎莎的食谱。不过莎莎稍微更改了食谱,是无添加椰浆的~~ 希望她稍后试过也会喜欢此无椰浆的班兰小蛋糕~~<br />
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哈哈!!烘培技巧稍有生疏,小蛋糕脱模不完美。。。羞羞。。。别注意妹妹的裙底哦~~~<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37RDg9ubjAAqT62tGn3i-XGraW_zYELwNixipFb-OMs040VAC_VLmQadIuuVu21Nb-OOW6YB_Ra1sFHXSj8rO4suaKIu-L6-Z2vhB5CPRJvY-Bx7wKQwIZh4D6m3I1LVsDkbL0Jqhgl4/s1600/DSC_0291_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37RDg9ubjAAqT62tGn3i-XGraW_zYELwNixipFb-OMs040VAC_VLmQadIuuVu21Nb-OOW6YB_Ra1sFHXSj8rO4suaKIu-L6-Z2vhB5CPRJvY-Bx7wKQwIZh4D6m3I1LVsDkbL0Jqhgl4/s640/DSC_0291_%E5%89%AF%E6%9C%AC.jpg" width="426" /></a></div>
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材料:</div>
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A蛋 3粒、黄油 1tsp、幼糖 150g、自制班兰精华 4tbsp、盐 1/4tsp、班兰香精 1tsp、特幼面粉 150g、发粉 1/2tsp、新鲜嫩椰丝 8tbsp、生粉 1tbsp、盐 1tsp。</div>
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做法:</div>
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1. 新鲜嫩椰丝+生粉+盐 1tsp,混合均匀后,适量的摆在小蛋糕模子里,压紧备用。</div>
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2. 鸡蛋+黄油+幼糖,高速打成泛白浓稠。</div>
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3. 加入班兰精华、香精、盐,低速拌匀。</div>
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4. 加入已过筛的特幼面粉,用刮刀拌匀。</div>
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5. 把面糊加入模子里。</div>
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6. 把模子摆入已预热的蒸炉里,蒸熟15分钟即可。</div>
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7. 出炉后待凉才把小蛋糕脱模。</div>
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(p/s:忘了在蛋糕模大圆部稍微抹油防沾。)</div>
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I am submitting this post to Little Thumbs Up September - <a href="http://xucaca-life.blogspot.com/2013/09/9-little-thumbs-up-pandan-september.html?utm_source=BP_recent">Pandan</a> hosted by <a href="http://xucaca-life.blogspot.com/">Joceline aka Butter, Flour & Me</a>. And organized by <a href="http://bakeforhappykids.blogspot.com/">Zoe @ Bake for Happy Kids</a> & <a href="http://my123favourites.blogspot.com/">Mui Mui @ my little favourite DIY</a>.</div>
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马来西亚天愉快!!!</div>
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com8tag:blogger.com,1999:blog-9019024757461696485.post-86944554436695576122013-09-13T11:57:00.004+08:002014-06-16T01:07:30.840+08:00桔子酸梅酱。润喉第一。出入平安吉祥不得不说在这百物万涨的时代,各位亲爱的读者,务必提高自身危机意识。别让歹心之徒有机可乘,出入小心。受害人有身份有地位,固然很快就可以破案,出了口气。可一般普通平民,除了有着仁义精神的民众警卫队可以立即伸出援手之外,要逮到干案凶徒,可说犹如大海捞月般困难。除了警惕,还是要警惕!!!万事冷静处理。<br />
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不得不说神明保佑,感恩。。。老莎平安依然~~ 凶徒在办公室干案的时机,刚好和老莎擦身而过。不多说。还真的只求身边的每一位亲友、各位等,以往的日子,天天出入平安吉祥!!<br />
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家家户户都在烤月饼做猪猪,老莎还真的没有心情捏面团呢~~~<br />
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食谱是来自于与她,认识了三年多的面书网友,Passy Ng。谢谢她的慷慨解说与分享。 ^^</div>
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材料:<br />
新鲜桔子 600g++、咸硬酸梅 适量(桔子一颗酸梅一颗)、红糖 300g、石蜂糖 300g。<br />
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做法:<br />
1. 以洗菜药水把桔子外皮洗净,擦干水份。<br />
2. 切开桔子顶部,把桔子汁挤出在干净的容器中备用。<br />
3. 已挤出桔子汁的桔子,塞入一颗咸酸梅。<br />
4. 用个大容器装好所有桔子酸梅后,淋入已经过滤没有种子的桔子汁。<br />
5. 再加入红糖与石蜂糖,在置入已预热的蒸锅里,中火蒸三个小时。<br />
6. 如锅子里的水份不够,既要加入适量的热水,继续蒸。也时不时翻一下桔子酸梅,不让糖份沉淀于底部。<br />
7. 蒸好后,装入干净已消毒的玻璃容器,待凉再关上盖子收进冰箱。<br />
8. 冲饮时候,分量自己随意并加入适量的冷水,即非常美味好喝。<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com13tag:blogger.com,1999:blog-9019024757461696485.post-75319540384981163062013-09-09T11:27:00.002+08:002014-06-16T01:07:30.796+08:00终极美味。蔓越莓杏仁香化饼<div class="separator" style="clear: both; text-align: center;">
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莎莎很喜欢带着蕃薯们到嫂子家玩,蕃薯们和哥哥姐姐玩得难分难舍的。有时候离开的时候,还会哭得凄惨。。。。 >< 感情十分太好了!!而嫂嫂就会和莎莎聊天,就犹如多了个姐姐似,互诉心事,互相鼓励。。。。。感恩!!因为以前,咱们的感情,从来没那么好过呢~~~ 太不可思议!!</div>
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这上周刚尝过娘子姐姐的终极美味的<a href="http://xucaca-life.blogspot.com/2013/09/blog-post_2.html">香化饼</a>,实在太兴奋了!!这是老莎要找的好味道!!!绝对可以和富牌香化饼比拼呢!! ^^ 喜爱蜜饯的莎莎,还在面团里加入了蔓越莓干以及已烤香的杏仁粒。刚出炉的香化饼和待几天再品尝,都有不一样的风味。希望博友们会喜欢!!也非常感谢这位好姐姐的用心分享~~~</div>
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Amazing ~~~</div>
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香化饼 食谱来自<a href="http://xucaca-life.blogspot.com/2013/09/blog-post_2.html">这儿</a></div>
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材料:</div>
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香港水仙粉 600g、糖浆 460g、花生油 200g、Tiramisu馅料 5汤匙、枧水 10ml。</div>
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配料: 杏仁粒(烤香)、蔓越莓(泡水5分钟沥干)。</div>
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表层涂抹液: 蛋黄 2个 + 牛奶/ 清水 1tbsp</div>
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做法:</div>
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1. 取一容器先把糖浆、花生油、馅料、枧水,混合均匀后,再分次数筛入粉类。</div>
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2. 混合均匀后,包上保鲜纸,放置于凉爽地方,面休3-5小时。</div>
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3. 预热烤箱,160°C。</div>
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4. 取35g面团,加入适量的杏仁粒和蔓越莓干搓均匀,整成圆形,并整齐的排在烤盘上。</div>
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5. 送入烤箱烘烤12分钟,取出待凉透。再涂抹两层涂抹液。</div>
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6. 送入烤箱烘烤20分钟。即可出炉。</div>
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com21tag:blogger.com,1999:blog-9019024757461696485.post-31650486146373471162013-09-08T18:30:00.002+08:002014-06-16T01:07:30.725+08:00Best 牛腩粉 in town~ 怡保文冬新村牛腩粉。龙珠<div class="separator" style="clear: both; text-align: left;">
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自从认识老坤后,老莎变得太会吃了!!以致原本25寸的小蛮腰,渐渐迈向3字头。。。呵呵呵!!和老坤一起,总会太挑吃~~ 爱挑高脂肪高胆固醇的美食。。。。 =P</div>
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一周里默许自己,让一天来放纵食欲。这次的帖子,介绍一个超低调的美味新村式牛腩粉~~ 在这里除了特多料的牛腩汤不得错过之外,还有就是一定要品尝她家的酿豆腐!!!滑嫩细致!!!大爱特爱!!老板娘的功夫太到家了,那么滑嫩的豆腐,竟然可以超完美的酿上饱满的馅料,再让老板油炸得皮脆内滑溜溜的油炸酿豆腐~~~ 太棒了太棒了~~ 沾上她家自制的重口味蒜米辣椒酱,更是超凡的享受!!实在好过瘾!!!</div>
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注重纤维蔬菜的饮食,老莎都会习惯点多盘油菜。烫得恰当好处,简单的配上蒜米粒和酱油,也是非常家常美味的菜肴哦!!</div>
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光顾了许多次的老莎这次带着相机到访,幽默的老板娘笑着逗老莎,拍得好看点哦~~~ 呵呵呵!!太有意思了。。。。 =P</div>
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此家新村式牛腩粉,龙珠,就坐落于文冬新村的Caltex加油站隔壁及SK Guru Kalgidhar的对面 ~ 绝对容易找到的哦 ^^</div>
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周末愉快!!!</div>
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com6tag:blogger.com,1999:blog-9019024757461696485.post-55910654901877841392013-08-21T14:08:00.001+08:002014-06-16T01:07:30.746+08:00幸福温度。荷兰薯面包这近一个月里,早餐都是自己家解决~~ 总觉得外头的食物,不是太油腻,就是太重口味。。。吃了还蛮恶心。。。老坤说,老莎进入病态状况。。。。<br />
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哈哈哈!!!其实家里吃早餐真的比较省银子!!比较正能量!! =P<br />
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太久没做面包。这大半年来,面包才做了那几次而已~~~ 可是,每回要开机打面团,总会选择做这荷兰薯面包~~ 因为它的味道叫做,幸福!!<br />
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做法依旧是参照<a href="http://sabrina711.blogspot.com/2013/07/minions.html">老作品</a>。<br />
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也送了一些给家婆的好朋友尝尝,什么叫做幸福面包~~ 充满温度的气息~~ =P 家婆生前时常向他们炫耀,她家小媳妇太会做烘培了。。。。哈哈哈!!搞得老莎有点malu~~~ 眼眶有点泪光。。。。。 =)<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com28tag:blogger.com,1999:blog-9019024757461696485.post-78460456771531337082013-08-04T10:50:00.000+08:002014-06-16T01:07:30.802+08:00可可戚风蛋糕棋棋说要吃心形的蛋糕,老莎就知道,那是心形的戚风蛋糕了。。。 =P<br />
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也曾经做了这可可口味的却未曾品尝,就直接送好朋友去。。。。朋友说很好吃,她家嘴刁的妹妹也喜爱~~ 想来,棋棋浩浩也会喜欢^^<br />
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原来这两次都分别用了不同品种的可可粉,所以成品也有不同的颜色吧~~~<br />
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周末就是特忙碌!!!心情已经自动调成Holiday Mood~~~ 预祝各位朋友,假日愉快!!<br />
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可可戚风蛋糕(20cm)</div>
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材料:</div>
蛋黄 7颗、色拉油 90g、牛奶 110g、特幼粉 100g、可可粉 30g、蛋白 7颗、细砂糖 120g。<br />
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做法:<br />
1. 蛋黄打散 + 油 拌匀 + 牛奶 拌匀,筛入粉类,搅拌成顺滑面糊,备用。<br />
2. 蛋白打出粗泡,分次数加入细砂糖,打成接近干性发泡的小弯钩的尾巴。<br />
3. 把1/3的蛋白霜,拌入可可面糊,切拌均匀。<br />
4. 再把面糊倒回剩余的蛋白霜里头,仔细切拌均匀。<br />
5. 倒入模子,铺平,在桌面上,双手同时压着“烟囱”,震敲几下。<br />
6. 送入已预热烤箱,170度C,50分钟。<br />
7.出炉后马上倒扣,冷却后才脱模。<br />
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<br />sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com21tag:blogger.com,1999:blog-9019024757461696485.post-89906759185103214502013-08-03T11:28:00.002+08:002014-06-16T01:07:30.846+08:00脆口内软糯。蕃薯蛋怡保夜市场有个档口,卖着口感超好的蕃薯蛋。棋棋非常喜爱^^ 每次逛夜市,她肯定可以慢慢的吃下十颗以上。这的确非常棒的~~ 可是,老莎嫌弃它炸得有点油淋淋,不够干爽的。<br />
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这周,莎莎已经习惯不吃晚餐了。就待在厨房里研究这个脆口蕃薯蛋的秘密。。。。<br />
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经过老坤好朋友的提点,老莎就选用加入澄面粉。实在太幸运!!很快就把这个很棒的食谱给写出来了^^<br />
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棋棋超级捧场,喜欢莎莎出品的蕃薯蛋。<br />
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除此,要脆口,炸功真的挺讲究哦!!老莎试了不同的油炸方法,就这个炸法,可以保持蕃薯蛋冷却后,依旧脆口,内部却是软糯。当然,如果加重更高的糖份,以及把蕃薯蛋油炸得更上色,那肯定会多一层弹牙的口感!!!<br />
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为什么不能全程大火油炸呢??因为这样,蕃薯蛋上色得太快,可是内部的粉类不够熟透,而且外皮不会脆口。还有,冷却以后会皱皮哦~~~<br />
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实在迫不及待的与大家分享。记住:灵活掌控。希望尝试后的朋友,都可以做出如此棒的口感!!<br />
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蕃薯蛋</div>
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材料:</div>
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橙肉蕃薯泥 500g、糯米粉 140g、澄面粉 60g、白糖 85g。</div>
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做法:</div>
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1. 蒸熟后的蕃薯,趁热以叉子压成泥状,并趁热就加入其他材料,揉捏均匀,让面团揉成均匀无粉颗状。</div>
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(由于每种蕃薯品种的干湿度都不一样,自行可以调节粉类的分量或面团揉捏很久依然干,就得慢慢少量的洒水。)(**面团无需太软,这样才比较弹牙。)</div>
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2. 揉好的面团,随意的分成小面团,并搓圆。</div>
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3. 大火烧红油锅(必需够热),把面团分开几次,加入油锅,即可把火转为小火(视每个炉子的火候),可见面团在油锅里,旁边依然冒着小泡泡。</div>
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4. 不停的慢慢把面团翻推,让其上色均匀。</div>
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5. 小蕃薯蛋上色健康后,即可即刻上锅摆在吸油纸上散热。</div>
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(千万别让蕃薯蛋在油锅里冷,会吸入太多油,影响口感。)</div>
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6. 冷却后的蕃薯蛋,即可品尝。</div>
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7. 隔天的蕃薯蛋,也可放进烤箱烘烤10分钟让其脆口。</div>
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sabrina 莎莎http://www.blogger.com/profile/09382926101383751621noreply@blogger.com11tag:blogger.com,1999:blog-9019024757461696485.post-85412002189345558172013-08-01T17:55:00.001+08:002014-06-16T01:07:30.828+08:00入口即化。芝士蛋糕距离上一次做芝士蛋糕,是接近两年前的时候呗~~ 近来就是憧憬品尝片芝士蛋糕~~<br />
要有清新的口感,入口即化,像是在吃雪糕的,非此芝士蛋糕配方莫属!!<br />
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烤箱越老越热情,把老莎如此钟爱的蛋糕,烤个大爆脸!!切功也麻麻地。。。><<br />
再接再厉!!<br />
一小片美味芝士蛋糕 + 一杯低糖苦味白咖啡。太棒的八月天~~~<br />
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食谱来源<a href="http://blog.sina.com.cn/s/blog_55ae05a70102ds99.html">妍色</a>。</div>
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分量:7寸圆模(涂抹色拉油后铺上烘培纸)</div>
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材料:</div>
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奶油芝士 250g、细砂糖 30g、蛋黄 3个、牛奶 150g、柠檬汁 1tsp、色酒 1tsp、鲜奶油 80g、特幼粉 30g、蛋白 3个、细砂糖 20g。</div>
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做法:</div>
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1. 奶油芝士食物软化后,搅拌顺滑,加入30g 细砂糖搅拌均匀。</div>
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2. 分3次加入蛋黄搅拌均匀。</div>
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3. 加入牛奶搅拌均匀。</div>
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4. 加入柠檬汁和酒搅拌均匀。</div>
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5. 鲜奶油打至5-6分发。</div>
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6. 把鲜奶油以刮刀切拌至芝士糊里,切拌均匀。</div>
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7. 筛入特幼粉,以手动打蛋器拌匀,备用。</div>
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8. 蛋白分次数加入20g 细砂糖打至接近干性发泡。</div>
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9. 把1/3的蛋白霜拌入芝士糊,切拌均匀。再把面糊倒入剩余的蛋白霜里,切拌均匀。</div>
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10. 把面糊倒入模子里,水浴法,送入已预热烤箱,160°C,60分钟。</div>
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(老莎家烤箱得再调动温度与烘烤时间。)</div>
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11. 烘烤停止以后,先把烤箱门开着散热15分钟,再取出蛋糕,包上保鲜纸放进冰箱冷藏3-5小时才食用。</div>
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